Potato & Chive Buttermilk Waffles with Spicy Sage Oven Fried Chicken
Potato & Chive Buttermilk Waffles with Spicy Sage Oven Fried Chicken
Ingredients
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon garlic powder
1/2 cup instant mashed potato flakes
1 1/4 cups all-purpose flour, spoon & sweep method
1 tablespoon chives, minced
1 stick unsalted butter, melted and cooled
2 cups buttermilk
2 large eggs
Maple syrup and diced chives for garnish
Maple syrup and diced chives for garnish
1/2 stick salted butter, melted
1 teaspoon black pepper
1 tablespoon salt
2 tablespoon sage
3 cup corn flakes
1 cup all-purpose flour
1 tablespoon dried sage
3 tablespoons Louisiana Hot Sauce
1 cup buttermilk
1 5-pound whole chicken, cut up into pieces
Step by step
For the spicy sage oven fried chicken
In a gallon size freezer bag, place chicken breast in bag. In a bowl whisk together the buttermilk, Louisiana hot sauce, and sage. Pour over chicken breast. Refrigerate and marinate for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Add the all-purpose flour, corn flakes, sage, salt, and black pepper into KitchenAid® Food Processor. Puree for 10-15 seconds until corn flakes are broken up.
Remove marinated chicken from refrigerator. Pour flour mixture into a shallow bowl, coat all sides of the chicken.
Using a baking sheet that has a wire rack on top, spray with cooking spray and line the baking sheet with parchment paper. Place the chicken on the wire rack. Bake for 60 minutes (or until internal temperature reaches 165 degrees Fahrenheit).
Remove chicken from oven, using a basting brush—brush butter on top (this will remove the white flour look on the chicken and give more flavor). Once all the butter is used and the chicken is well coated place the chicken back in the oven and broil on low for an additional 3-5 minutes (for golden brown skin). Serve chicken immediately with waffles and top with diced chives and maple syrup.
For the potato and chive buttermilk waffles
Preheat the KitchenAid® Waffle Baker.
While Waffle Baker is preheating, place 2 large eggs, 2 cups buttermilk, 1 stick of melted unsalted butter, and minced chives into a KitchenAid® Classic Plus® Series 4.5-Quart Stand Mixer. Mix with flat beater attachment on “stir” setting for 30 seconds.
In a separate bowl, add the dry ingredients; all purpose flour, instant mashed potatoes, garlic powder, sugar, baking soda, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix on “stir” setting for 10 seconds then bump up to speed 2 for 20 seconds. Scrape down the sides of the bowl, mix for 5 more seconds. Batter will be lumpy—it’s ok.
Once KitchenAid® Waffle Baker is preheated, place one cup of waffle batter into the baker. Bake for 4:15 each. Let cool on a wire rack.